Dark chocolate mousse
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The delicate, airy texture and rich chocolate flavor make this elegant dessert a special treat for a special occasion. You can use dark, semisweet, or bittersweet chocolate, or a combination of all three, but true chocoholics will appreciate the rich flavor of this dark chocolate mousse with reduced cream. If you don't have serving bowls, you can serve the mousse beautifully in wine glasses.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g semi-sweet or dark chocolate (or a mixture of both), finely chopped
- 1 cup heavy cream
- 1 tbsp. warm water
- 0.5 tsp instant espresso powder, optional
- 1 large egg
- 2 large egg yolks
- A pinch of fine salt
- 1/3 cup sugar
We recommend
Recipes with similar ingredients: semi-sweet chocolate, cream, eggs, coffee
Cooking the dish according to the recipe:
- Place the chocolate in a medium heatproof bowl. Pour about 1 inch (2.5 cm) of water into the saucepan and bring to a very low simmer; place the bowl over the water, but make sure the bottom is not touching the water. Stir occasionally until the chocolate is melted and smooth. Alternatively, place the chocolate in a medium microwave-safe bowl. Melt at 50% power until soft, about 1 minute. Stir and continue heating until the chocolate is completely melted, about 1 to 2 minutes more.
- Whip the cream in a medium bowl until soft peaks form. Be careful not to overwhip the cream, or the mousse will become thick. Cover and refrigerate while you prepare the eggs.
- In a small bowl, combine water and espresso powder.
- Place the eggs in another bowl, which can also be placed over a pan of simmering water. Whisk the egg yolks with a pinch of salt and sugar until light and fluffy, about 30 seconds. Place the bowl over the water and beat with a mixer or whisk, using a circular motion, until the eggs are very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the mixture falls off the whisk in wide ribbons, about 5 more minutes. Add the espresso.For a dark, rich mousse, use only bittersweet chocolate instead of semisweet and reduce the cream to 3/4 cup.
- Stir about a quarter of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture. Finally, fold the whipped cream into the chocolate base to create a smooth, light mousse. Divide the chocolate mousse among four ramekins or wine glasses. Cover and refrigerate until completely set, about 1 hour. Serve.
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